Easy Made Chifa-Style Lomo Saltado Spring Rolls

Chifa-style lomo saltado spring rolls combine stir-fried beef and vegetables with crispy spring roll wrappers, cooked with bold flavors and deep-fried.

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Cooking Method: frying, mixing

Cuisine: Chinese, Far East, Peruvian, South America

Courses: appetizer, dinner, lunch

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 6

Calories: 380

Dietary: dairy-free, gluten-free, low-carb

Description

Chifa-style lomo saltado spring rolls combine stir-fried beef and vegetables with crispy spring roll wrappers, cooked with bold flavors and deep-fried.

Ingredients

500 g beef sirloin (thinly sliced)
1 cup soy sauce
1/2 cup rice vinegar
1/4 cup oyster sauce
2 tbsp sesame oil
2 cloves garlic (minced)
1 onion (thinly sliced)
1 bell pepper (thinly sliced)
1 tomato (thinly sliced)
1 cup French fries
Spring roll wrappers
Vegetable oil (for frying)
salt and peper (to taste)

Instructions

1
PREPARE THE BEEF
Thinly slice the beef sirloin into bite-sized strips. Season it with a pinch of salt and pepper. Heat a wok or large skillet over high heat, then add 1 tablespoon of sesame oil. Once the oil is hot, add the beef strips in batches to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is browned and slightly caramelized. Remove (the beef) from the wok and set it aside on a plate.
Tip: Cutting the beef into even slices ensures quick and uniform cooking.
2
COOK THE VEGETABLES
Using the same wok, add another tablespoon of sesame oil and reduce the heat to medium-high. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced onion, bell pepper and tomato. Stir-fry for 3-4 minutes until the vegetables are tender but crisp. Return the cooked beef to the wok and mix well.
Tip: Avoid overcooking the vegetables to maintain their bright color and texture.
3
MAKE THE SAUCE
In a small bowl, combine soy sauce, rice vinegar, and oyster sauce. Pour the sauce into the wok over the beef and vegetables. Stir well, ensuring everything is evenly coated. Cook for 1-2 minutes to let the flavors blend. Turn off the heat and let the mixture cool slightly before assembling the rolls.
Tip: Taste the sauce before adding it to the wok and adjust the seasoning, if necessary.
4
PREPARE THE SPRING ROLL WRAPPERS
Lay one spring roll wrapper on a clean, flat surface. Position it so one corner points towards you, creating a diamond shape. Place a small scoop of the beef and vegetable mixture in the center of the wrapper, followed by a few French fries for added crunch. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a dab of water. Repeat for all wrappers.
Tip: Do not overfill the wrappers to prevent tearing during frying.
5
FRY THE SPRING ROLLS
Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). Carefully place the spring rolls into the hot oil, a few at a time and fry for 3-4 minutes until golden brown and crispy. Remove the rolls with tongs and place them on a paper towel-lined plate to drain excess oil.
Tip: Maintain the oil temperature to avoid greasy or unevenly cooked rolls.
6
SERVE THE SPRING ROLLS
Arrange the spring rolls on a serving platter. Garnish with chopped cilantro or sesame seeds if desired. Serve immediately with a dipping sauce like soy sauce or a tangy vinegar-based dip.
Tip: For the best taste, enjoy the rolls while they’re hot and crispy.

HERE are many dishes you will want to try:

7
Veal’s leg with cranberry sauce; Salmon rolls; Spinach and Feta Pancakes; Sundried tomato and parmesan pancakes; Chickpea and spinach pancakes; Boiled beef and vegetable loaf; Chicken cutlets with mushrooms; Braised pearls of the sea.
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